Baked Quinces

A historical recipe from Common Sense in the Household, by Marion Harland (1880).

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A historical recipe

Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland (1880). Project Gutenberg eBook #48804.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Pare and quarter;
extract the seeds and stew the fruit in clear water until a straw will pierce them;
put into a baking-dish with a half cupful of sugar to every eight quinces;
pour over them the liquor in which they were boiled;
cover closely, and steam in the oven one hour;
take out the quinces, lay them in a covered bowl to keep warm;
return the syrup to the saucepan, and boil twenty minutes;
pour over the quinces, and set away covered, to cool.
Eat cold.